MARIANI’S
Virtual
Gourmet
Founded in 1996 ARCHIVE "The Wedding" by Pieter Bruegel (1567)
❖❖❖
THIS WEEK THE BEST NEW RESTAURANTS OF 2023 IN NEW YORK By John Mariani NEW YORK CORNER NEMESIS By John Mariani THE MAGDALENE LAUNDRIES CHAPTER ONE By John Mariani NOTES FROM THE SPIRITS LOCKER BOURBON SALES SOAR AND PRICES SKYROCKET By John Mariani ❖❖❖
THE BEST NEW RESTAURANTS OF 2023 IN NEW YORK By John Mariani GOA
If there
was ever a case of beating the odds, the
rebound of the NYC restaurant business after
the pandemic, inflation and recessionary
anxiety is nothing short of astounding. New
restaurants continue to open weekly in every
borough and of every stripe and established
restaurants are doing banner business. Try
to walk into a restaurant any night of the
week these days and chances are you’ll wait
for a table. With all those to choose from
here is my choice for the Best of the
Year—at least those I was able to visit with
great pleasure (in no particular
order). Essential
by
Christophe Bellanca (103 West
77th Street; 646-478-7928). Bellanca has
long been one of the finest French chefs in
America, and at his new namesake he has not
backed away from the precision and classic
good taste not easy to find these days in such
an elegant setting. Recommended
dishes: Scallops with Savoy cabbage, black
bass with razor clams, hot soufflés. Il Monello (337 E 49th Street;
917-675-7491). Back in the 1980s Il Monello
was a ground-breaking ristorante
for Tuscan cuisine. Closed years ago, it has
been re-opened by Steve Haxhiaj and chef
Jamie Chabla on East 49th Street with the
same panache, suave service and great wine
list. Recommended dishes: Eggplant
parmigiana, fettuccine
al
ragù; bistecca alla fiorentina.
Goa (78 Leonard Street;
646-490-4372). For its size and
dramatic design, Goa is a real departure
from the usual Pan-Indian restaurants, and
owner Hemant Bhagwani’s menu is equally as
exciting as its shadowy glamour, with an
emphasis on the food of Goa. Recommended
dishes: Goan prawns curry, rava
fish fry, robata lamb chops. Sweetbriar (Park South Hotel, 127
East 27th Street; 212-204-0225). North Carolina chef
Bryce Shuman brings flair to this charming
restaurant with a homey touch and Southern
slant. Recommended dishes: Smoked chicken
with paprika, beef sliders, cornbread.
Ella
Funt (78-80
East Fourth Street; 212-970-8082). The pun on the name
and a raffish past give Ella Funt its
present cachet in two colorful dining
rooms and bar, where everyone puts on a
little extra to become part of the art
scene here in the Lower East Side.
Recommended dishes: Croquettes
de cochon, sweetbreads with lobster
and chanterelles, grilled dorade.
Heritage
Grand Bakery & Restaurant (8 West 40th Street;
212-419-0163). Just across from
the New York Public Library and Bryant
Park, this bakery with attached restaurant
is perfect for breakfast, lunch and dinner
and take-out, with a menu full of
enticements, not least the desserts.
Recommended dishes: Grilled octopus,
Wood-fired branzino, lemon meringue tart.
La Pulperia (629 Ninth
Avenue; 646-669-8984). Hell’s Kitchen is
getting better and better restaurants, none
more so than La Pulperia under chef Miguel
Molina, from Guerréro, with a smart dining
room and a menu of novel Mexican dishes. Recommended dishes: Tuna
con tomate (left),
parrillada, volcano chocolate cake.
Duomo
51 (25
West 51st Street; 646-398-8098). Sammy Gashi is a
serious host who sets a sophisticated table
at this restaurant in view of Rock Center
and St. Patrick’s Cathedral. Robust food
along with refined cucina
italiana makes it double attractive.
Recommended dishes: Rigatoni
barone rosso; risotto with asparagus,
Dover sole. Caliza (378 Greenwich Street;
212-220-6218). Caliza is a more
serious restaurant than it looks from the
outside, set on
a corner in TriBeCa. It’s casual but the
Mexican food is fascinating and novel under
chef Daniel Mendoza and the cocktails are
worth trying. Recommended dishes: carnitas,
aguachile negro, pollo asado. ❖❖❖
NEW YORK CORNER NEMESIS
30 East
20th Street 917-838-0827 By John Mariani Open just two months, Nemesis took off
from the first night and has been packing them
in ever since for some very exciting Asian food
you won’t find anywhere else and more resembles
the kind of tantalizing street food found in the
night markets of Bangkok and Taipei.
Everything is meant to be shared, and
portions are large indeed, starting with some
Asian tapas items. The menu is Pan-Asian but the
focus is on Thai delicacies with regional
underpinnings. Most unusual are the spiced corn
ribs ($14) that are really corn cobs with a
cilantro-tamarind glaze. I tried to eat the
cob—wrong move! —learning to gnaw the kernels off
the cob.
Tiger
prawn lumpia is Filipino derived ($17), the large
shrimp stuffed with chopped pork in a spring roll
wrapper on a bed of banana ketchup. I hadn’t
expected to see skate on such a menu and was happy
it was, as a sambal of
marinated fish, roasted with a glaze ($32). This
time I was correct in eating the crackling fish
bones on the dish that provided a snap and
unexpected texture.
Jungle chicken thigh is richly spiced and
tinged by turmeric ($18), simmered in consommé
with soy sauce and chili, and, if you like beef
tongue, Nemesis’s
version is out of the ordinary, marinated in Thai
spices with a cabbage slaw ($22). It’s a bit chewy
but very good. I crave shumai dumplings and those
made here with tiger shrimp, masagon shiitakes,
corn and chili ($16) are steamed and juicy.
I loved the crab fried rice ($32) of
Alaskan snow crab fried with aromatic spices and a
fried egg with spring onions and Thai seafood
sauce, and even after helping myself to two
heaping servings, there was plenty to take home.
One cannot fail to have noodles in an Asian
restaurant,
and we ordered the “drunken” noodles ($25), pad
kee mao, a very spicy and filling street food.
“Crying tiger steak” ($39) packed a real
punch as a grilled skirt steak that had a pleasing
chewiness to it, lashed with chimichurri and
served with crisp fingerling fried potatoes.
The desserts, like flan and cheesecake, are
not memorable.
New York now abounds with similar Asian
restaurants in every borough, but none so unique
in showcasing unusual dishes cooked with care and
respect for a tradition that is now setting in to
the city’s foodscape. Open for lunch and
dinner Tues.–Sun.; brunch Sat. & Sun. ❖❖❖
The Magdalene Laundries By John Mariani CHAPTER ONE Katie Cavuto was attending a First
Mass—novus
ordinatus—the joyous day when a new priest
is ordained and celebrates his “marriage” to the
Catholic Church. There, under the white Gothic
arches of Our Lady of Mercy in the Bronx, with
the strong smoky scents of incense billowing
into the air from a jangling brass thurible,
four young men, dressed in white linen albs,
prostrated themselves at the altar as the choir
sang the beautiful and solemn Jesu Dulcis
Maria. Katie Cavuto, who grew up in the
north Bronx, knew one of the newly ordained
priests, Joseph Evangelista, her second cousin.
They’d gone to the same parochial school and then
attended Fordham University, she as a history
major, he in theology. When he joined the Jesuit
novitiate, Katie was pursuing a career as a
journalist, and by the time she was in her early
thirties, she’d become an award-winning
investigative reporter for McClure’s
magazine.
*
*
*
Five
years
later, in the Year of the Millennium, Katie had
not married, though she’d been involved off and on
with a lawyer who had more than once proposed. Men did
not fail to find her very attractive—five-seven, a
good figure (even if she hated her hips) and light
brown eyes that seemed to balance a heritage
through a bloodline that came from both the North
and South of Italy. © John Mariani, 2019 ❖❖❖ NOTES FROM THE SPIRITS LOCKER
BOURBON SALES SOAR AND PRICES SKYROCKET By John Mariani No one twenty years
ago would have predicted that bourbon—the corn-based
“brown spirit” out of Kentucky—would make a comeback
as the 21st century’s biggest surprise whiskey. And
certainly no one could have imagined a single
bottle—23-Year-Old Pappy—could fetch $35,000 at the
Art of Bourbon auction held last September at
Louisville’s Speed Art Museum. Sports gambler,
author and philanthropist Billy Walters bid $21,000
for a George T Stagg prohibition bottle from 1928.
(Total sales topped $318,000 at the non-profit
event.) A month later Michter’s distillery ranked
first overall in the 2023 World’s Most Admired
Whiskies top 50 list published by Drinks
International, surpassing some of the biggest
labels in Scotland, Japan and Ireland. The
result has been an increasing number of new labels not
just from the traditional Kentucky producers like Jim
Beam, Maker’s Mark and Wild Turkey, but from states
like Texas, Oregon and New York. Contrary to popular
belief, under U.S. Standards of Identity, bourbon may
be produced in all 50 states according to specific
rules, for example, that the mash bill must consist
of 51% - 80% corn. Here
are but a few of those new styles of distinction
tumbling into the market from various states in 2024.
B.R. DISTILLING
COMPANY BLUE NOTE SPECIAL RESERVE ($225). Only 2,100
bottles were released last June by this Memphis-based
company in select markets of this blend of seven
different finishing techniques of bourbons ranging
from 4-19 years of age, individually finished up to
three additional years in Cognac, Madeira, Sherry,
Port, Vino de Naranja and American white oak barrels.
The final blend was from three different mash bills
distilled in Kentucky and Tennessee, unfiltered,
emerging at a cask strength of 112.5 proof. Last
year Blue Note won double gold medals at the 2023 San
Francisco World Spirits Competition for the second
year in a row. CLYDE MAY’S
STRAIGHT BOURBON WHISKEY ($40). Clyde May was never
one to back away from the love of his life: As a young
man he produced Alabama illegal moonshine, for which
he spent eight months in the federal penitentiary in
Montgomery. Once paroled, he set up his still again
and by 2001 went legit. His Straight Bourbon is 46%
alcohol, aged four or five years in new 53-gallon oak
barrels and non-chill filtered, so you get some dry
fruit and pleasant wood notes. His Alabama Style ™ is 42.5%. FREY RANCH
DISTILLERY ($52.99). This one’s from Nevada, owned by
Colby and Ashley Frey, who call it a “farm-to-table
bourbon,” because their
Four-Grain Straight Bourbon Whiskey is made malted,
distilled, matured and bottled on the ranch. It is
aged for five years and released at 45% alcohol from from
a 100% sustainably
grown
four-grain mash bill of non-GMO corn, winter
cereal rye, winter wheat and two-row barley-malted on
site. Their “Farm Strength” ($79) is a wallop, uncut,
and it comes out at between 60% and 66% alcohol. HUDSON WHISKEY
NEW YORK STRAIGHT BOURBON WHISKEY 5 YEAR OLD ($49.99). “Bright
Lights Big Bourbon” is the motto of this 20-year-old
producer in Gardner, NY (to many people’s surprise the
state has more than 180 distilleries), and this new
iteration is pot-distilled by Bendan O’Rourke from a
mash of 95% corn and 5% malted barley sourced from
local farms in the Hudson Valley, matured in American
Oak. It has good body but, even at 46%
alcohol, is not intended to be overpowering, so it is
a very good bourbon for cocktails, and its price makes
perfect sense in that regard. Plus, it’s
Kosher certified. What’s not to like? GREAT JONES
($44.99). Here’s
another New York bourbon, made from New York-grown
corn, malted barley and rye from the Black Dirt region
of Warwick Valley, with its high mineral content soil.
The distillery, opened in 2021, is in downtown
Manhattan on Jones Street, so it’s perfect for a
bourbon Manhattan. The owners are the Beckmann family
out of New Jersey whose Proximo Spirits that also
imports José Cuervo tequila. ❖❖❖
"The
Casual Opulence of the Metal Coupe Glass: Everywhere ❖❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven (21st Century Lion Books) is a novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured favorite. The story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. WATCH THE VIDEO! “What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw “He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906. “John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister. “John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury. “Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment. ❖❖❖
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin. If you wish to subscribe to this
newsletter, please click here: http://www.johnmariani.com/subscribe/index.html © copyright John Mariani 2023 |